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Collard greens are a favorite in the American South, where the greens are traditionally boiled with ham hock. This modern technique relies instead on a speedy sauté, which cooks ribbons of greens in record time. The quick cooking preserves most of the greens’nutrients so they aren’t lost to the “pot likker,” the broth left at the bottom of the pot after the greens have been cooked.

Recipe by Oxmoor House October 2013

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Credit: Oxmoor House

Recipe Summary

total:
10 mins
Yield:
Serves 6 (serving size: about 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook bacon in a large skillet over medium-high heat 5 minutes or until crisp, stirring occasionally. Add collards, 2 tablespoons water, and salt; cook 3 minutes, turning with tongs until greens wilt. Serve with hot sauce, if desired.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

17 calories; fat 0.6g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.1g; protein 1.5g; carbohydrates 1.9g; fiber 1.2g; cholesterol 2mg; iron 0.1mg; sodium 115mg; calcium 48mg.
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